Mr Snappers

9132 103 St, Jacksonville, FL 32210 · Permanent Food Service · License 2616417

Official report

out of 100

Grade F

Safety score 41 of 100

Latest visit: Sep 8, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 8 follow-up · 21 other violations

How the score was calculated

Starting score100
Violations at the Sep 1 complaint inspection
7 high priority (4 fixed by the Sep 8 follow-up, 3 fixed on the spot, 5 repeats), 1 intermediate (1 repeat), 14 basic (5 repeats); basic violations cost 12 at most
-47
Administrative complaint on Sep 1, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score41

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Sep12026

Complaint inspection

22 violations found · Inspector came back once

Follow-up visitSep 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitSep 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
- 7 High priority
- 1 Intermediate
- 14 Basic
What the inspector cited
High priority7
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cooked chicken wings and raw oysters at temperatures of 52-65°F stored on cook line. Person in charge stated both food items were removed from cold holding 1.5 hours prior and returned all items to reach in cooler. Cooked chicken, raw oysters (52-65°F - Cold Holding)
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Observed raw scallops stored over ready to eat mozzarella sticks in standing reach in freezer on cook line.
  Repeat violationAdministrative complaint
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw burger meat stored over ready to eat sauces in reach in cooler on cook line.
  Repeat violationAdministrative complaint
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw comminuted gyro meat stored over raw fish items in reach in cooler on cook line.
  Repeat violationAdministrative complaint
  Food placed in soiled container/equipment.
  Observed cooked chicken wings placed in cardboard box raw chicken originally was delivered in. Employee transferred cooked chicken to food-grade container.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 1 live flying insect near containers of flour and hand wash sink closest to three compartment sink.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Observed containers of medicine stored over ready to eat white powdery substance on center storage shelves. Employee removed chemicals from shelf.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate1
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees engaging in food preparation with no certified food manager present.
  Repeat violationAdministrative complaint
Basic14
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed unlabeled container of white powdery substance stored on center storage shelf.
  Repeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed boxes of fries stored on floor on cook line. Person in charge placed fries in designated area.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed multiple employee beverages stored on main expo prep table on cook line side. Person in charge moved beverages to a separated area.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed 3 employees engaging in food preparation with no hair restraints.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed measuring cup used as scooping mechanism stored in uncooked rice near walk-in cooler. Person in charge removed measuring cup.
  Fixed on the spotRepeat violation
  Cardboard used to line food-contact shelves.
  Observed heavily soiled cardboard used as a food-contact shelf liner in walk-in cooler. Person in charge voluntarily discarded all cardboard in walk-in cooler.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Observed cutting board with grooves and no longer smooth and easily cleanable stored near flat top grill.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed heavy food debris build up inside microwave on cook line.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed grease build up on hood filters above cook line.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed ice bucket not stored inverted on ice machine.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed aluminum and plastic containers stored not inverted on storage shelf and on top of ice machine.
- Code 33, Garbage and refuse: Unnecessary items stored in garbage enclosure.
  Observed various boxes and a tire stored around enclosure at back of parking lot.
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  Observed multiple household tools stored over containers of bbq sauce used for customer service near office door. Person in charge rearranged items to proper storage levels.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Aug102026F39Routine inspection19 violations, 4 high priority Administrative complaint

First visitAug 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
- 4 High priority
- 5 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw beef patties and raw gyro meat stored over ready to eat food items in reach in cooler on cook line. Person in charge rearranged food items to proper storage levels.
  Fixed on the spot
  Food placed in soiled container/equipment.
  Observed cooked chicken wings stored in original cardboard box raw chicken was received in. Employee moved cooked wings to a clean food-grade container.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Observed employee handle raw chicken then handle ready to eat cheesesteak bun without changing gloves and washing hands. Inspector educated employee proper handwashing procedures.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed medicines and other chemicals stored over container of flour on metal wire racks in center of kitchen. Person in charge removed medicines and chemicals and placed in office.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Observed establishment serving raw conch salad as of 10 days ago per person in charge with no consumer advisory. Inspector provided consumer advisory and was posted at front counter.
  Fixed on the spot
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Observed 2 employees engaging in food preparation hired less than 60 days prior with no signed reporting agreement.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Observed; no soap at hand wash sink on cook line. No soap at hand wash sink at front counter. Person in charge provided soap for both hand wash sinks.
  Fixed on the spot
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed 1 certified food manager certification expired. Ulyan Abufouz 06/14/2021.
  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 employees engaging in food preparation with no certified food manager present.
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed unlabeled container of white powdery substance stored on wire rack in center of kitchen.
  Repeat violation
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw fish and raw shrimp thawing in standing water in three compartment sink. Employee turned on cold running water for shrimp and placed other fish items in walk-in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed raw fish stored with no protective covering in walk-in cooler. Employee added lid to container.
  Fixed on the spot
  Food stored on floor.
  Observed box of fries stored on floor across from fryer station. Person in charge placed box of fries 6 or more inches above floor.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed 2 employees engaging in food preparation with no hair restraints on cook line.
  Repeat violation
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed 1 employee engaging in food preparation while wearing a watch. Employee removed watch.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed clear cup used as scooping mechanism in flour near cake cooler on front line.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed grease build up on hood filters above cook line.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack by three compartment sink.
- Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
  Observed multiple tools and maintenance equipment stored above ready to eat sauces on wire rack near office. Person in charge rearranged food items and tools to proper storage levels.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.